Jun 18, 2010

This herb is known as kannekudi in my native place.(in the western ghat region of karnataka) (i am sorry i do not know the botanical name, or any other name for that matter.)
It is widely used for cooking purpose. Today i am writing an authentic havyaka recipe using this herb.

Powder the roasted seeds in a blender. Add the grated mango to this powder and run it again until the mango is a smooth paste. Add salt, chilli powder and jaggery to it and run it again until all the ingredients are nicely mixed.

Heat oil in a thick pan and add fenugreek seeds to it. When it starts crackling add the ground chutney paste to it and roast it on a low flame until it becomes thick. (Keep stirring it or it will burn.)
Cool it and store it in an airtight bottle. Can be refrigerated upto one year.